Chocolate Yule Log (Bûche de Noël) Recipe

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The Chocolate Yule Log, or Bûche de Noël, is a classic French dessert traditionally served during the Christmas season. This delightful cake resembles a log and is made from a light chocolate sponge cake filled with rich chocolate ganache or cream, then rolled and decorated to resemble a wooden log. It’s a festive centerpiece that is sure to impress your guests! Let’s dive into this delicious recipe.

Ingredients List

For the Chocolate Sponge Cake:

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (melted)
  • 1 teaspoon vanilla extract

For the Chocolate Ganache Filling:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate (chopped)
  • 2 tablespoons unsalted butter

For the Chocolate Buttercream Frosting:

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

For Decoration:

  • Powdered sugar (for dusting)
  • Chocolate shavings or fresh berries (optional)

Step-by-Step Instructions

Step 1: Prepare the Cake Roll

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
  2. Whisk Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until pale and fluffy (about 5 minutes).
  3. Sift Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
  4. Combine Mixtures: Gently fold the dry ingredients into the egg mixture. Add the melted butter and vanilla extract, folding until just combined.
  5. Spread Batter: Pour the batter into the prepared pan, spreading it evenly.
  6. Bake: Bake for 12-15 minutes, or until the cake springs back when lightly pressed.

Step 2: Roll the Cake

  1. Prepare a Clean Towel: While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
  2. Invert the Cake: Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper.
  3. Roll the Cake: Starting from one end, roll the cake up in the towel, creating a log shape. Let it cool completely while rolled.

Step 3: Make the Chocolate Ganache Filling

  1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Add Chocolate: Remove from heat and add the chopped chocolate and butter, stirring until smooth and glossy. Allow to cool slightly before using.

Step 4: Make the Chocolate Buttercream Frosting

  1. Beat Butter: In a medium bowl, beat the softened butter until creamy.
  2. Add Cocoa and Sugar: Gradually add the cocoa powder and powdered sugar, mixing until combined.
  3. Add Cream and Vanilla: Pour in the heavy cream and vanilla extract, beating until the frosting is light and fluffy.

Step 5: Assemble the Yule Log

  1. Unroll the Cake: Carefully unroll the cooled cake and spread the chocolate ganache evenly over the surface.
  2. Re-roll the Cake: Roll the cake back up without the towel, starting from the end where you began rolling. Place seam-side down on a serving platter.
  3. Frost the Cake: Use the chocolate buttercream frosting to cover the entire log, creating a rustic texture with a spatula.

Step 6: Decorate and Serve

  1. Dust with Powdered Sugar: Lightly dust the Yule log with powdered sugar for a snowy effect.
  2. Add Decorations: Optionally, decorate with chocolate shavings or fresh berries.
  3. Slice and Serve: Slice the log into pieces and serve. Enjoy your festive treat!

Nutritional Information

Here’s a breakdown of the nutritional information per slice (based on 12 slices):

NutrientAmount per Slice
Calories250
Total Fat14g
Saturated Fat8g
Cholesterol50mg
Sodium60mg
Total Carbohydrates30g
Dietary Fiber1g
Sugars20g
Protein3g

Healthier Alternatives for the Recipe

If you’re looking to make your Chocolate Yule Log a bit healthier, consider these modifications:

  • Use Dark Chocolate: Substitute semi-sweet chocolate with dark chocolate for a richer flavor and less sugar.
  • Reduce Sugar: Use less sugar in the frosting or opt for a sugar substitute.
  • Add Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

Serving Suggestions

This Chocolate Yule Log is perfect for various occasions:

  • Holiday Parties: Serve as a festive dessert at Christmas parties or gatherings.
  • Gift Giving: Slice and package in decorative boxes for a sweet homemade gift.
  • Dessert Table: Include on a dessert table alongside other holiday treats.

Common Mistakes to Avoid

To ensure your Chocolate Yule Log turns out perfectly, avoid these common pitfalls:

  • Overbaking the Cake: Keep an eye on the baking time to prevent the cake from becoming dry.
  • Not Rolling While Warm: Roll the cake while it’s still warm to prevent cracking.
  • Skipping the Cooling Time: Allow the cake to cool completely before filling and rolling.

Storing Tips for the Recipe

To keep your Chocolate Yule Log fresh:

  • Airtight Container: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing: For longer storage, you can freeze the Yule log (unfrosted) for up to 3 months. Wrap tightly in plastic wrap and foil.

Conclusion

In summary, the Chocolate Yule Log (Bûche de Noël) is a stunning and delicious dessert that’s perfect for celebrating the holiday season. With its rich flavors and beautiful presentation, this cake is sure to be a hit with family and friends. Try this recipe today, and don’t forget to share your feedback in the comments or subscribe for more delicious updates!

FAQs

Q1: Can I make this cake ahead of time?

A1: Yes! You can bake the cake a day in advance and store it wrapped in the refrigerator until you’re ready to assemble.

Q2: Can I use a different filling?

A2: Absolutely! You can use whipped cream, fruit preserves, or any other filling you prefer.

Q3: Is this cake gluten-free?

A3: This recipe contains all-purpose flour, but you can substitute with a gluten-free flour blend for a gluten-free version.

Chocolate Yule Log (Bûche de Noël) Recipe

Chocolate Yule Log (Bûche de Noël) Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • For the Chocolate Sponge Cake:
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Filling:
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate (chopped)
  • 2 tablespoons unsalted butter
  • For the Chocolate Buttercream Frosting:
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

    Step 1: Prepare the Cake Roll

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
  2. Whisk Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until pale and fluffy (about 5 minutes).
  3. Sift Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
  4. Combine Mixtures: Gently fold the dry ingredients into the egg mixture. Add the melted butter and vanilla extract, folding until just combined.
  5. Spread Batter: Pour the batter into the prepared pan, spreading it evenly.
  6. Bake: Bake for 12-15 minutes, or until the cake springs back when lightly pressed.

Step 2: Roll the Cake

  1. Prepare a Clean Towel: While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
  2. Invert the Cake: Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper.
  3. Roll the Cake: Starting from one end, roll the cake up in the towel, creating a log shape. Let it cool completely while rolled.

Step 3: Make the Chocolate Ganache Filling

  1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Add Chocolate: Remove from heat and add the chopped chocolate and butter, stirring until smooth and glossy. Allow to cool slightly before using.

Step 4: Make the Chocolate Buttercream Frosting

  1. Beat Butter: In a medium bowl, beat the softened butter until creamy.
  2. Add Cocoa and Sugar: Gradually add the cocoa powder and powdered sugar, mixing until combined.
  3. Add Cream and Vanilla: Pour in the heavy cream and vanilla extract, beating until the frosting is light and fluffy.

Step 5: Assemble the Yule Log

  1. Unroll the Cake: Carefully unroll the cooled cake and spread the chocolate ganache evenly over the surface.
  2. Re-roll the Cake: Roll the cake back up without the towel, starting from the end where you began rolling. Place seam-side down on a serving platter.
  3. Frost the Cake: Use the chocolate buttercream frosting to cover the entire log, creating a rustic texture with a spatula.

Step 6: Decorate and Serve

  1. Dust with Powdered Sugar: Lightly dust the Yule log with powdered sugar for a snowy effect.
  2. Add Decorations: Optionally, decorate with chocolate shavings or fresh berries.
  3. Slice and Serve: Slice the log into pieces and serve. Enjoy your festive treat!
© Lily Cooking